Here’s a classic, reliable recipe for cranberry oatmeal cookies—chewy in the center with crisp edges.
Cranberry Oatmeal Cookies 🍪
Ingredients (about 18–20 cookies)
- 1 cup (125 g) all-purpose flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ½ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups old-fashioned rolled oats
- ¾ cup dried cranberries
- Optional: ½ cup white chocolate chips or chopped walnuts
Instructions
- Preheat oven to 175°C / 350°F. Line a baking sheet with parchment paper.
- Whisk dry ingredients: flour, baking soda, cinnamon, and salt.
- Cream butter & sugars until light and fluffy (2–3 minutes).
- Beat in egg and vanilla.
- Gradually mix in the dry ingredients until just combined.
- Stir in oats, cranberries, and any optional add-ins.
- Scoop 1½ tbsp portions onto the baking sheet, spacing 5 cm / 2 in apart.
- Bake 10–12 minutes, until edges are golden but centers are soft.
- Cool on the pan for 5 minutes, then transfer to a rack.
Tips for Best Results
- For extra chewiness, chill the dough 30 minutes before baking.
- Swap half the cranberries for orange zest (1 tsp) for a bright flavor.
- Slightly underbake—they’ll firm up as they cool.
If you want a vegan, gluten-free, or less-sugar version, tell me which one and I’ll adjust it.
